Cooking Methods - Everything You Need to Learn Regarding Deep Frying

Deep frying is a cooking technique whereby food is submerged in hot oil or fat. It is one of the swiftest possible ways of cooking small, tender cuts of fish and meat. It's also suitable for dough mixtures like fritters and doughnuts and many vegetables, such as onion and potatoes.

If performed properly, deep frying will not make food overly greasy, since the dampness within the food will repel the fat. Providing the oil is hot enough and also the food is not immersed for too long, the oil penetration will be limited to the outer surface layer and nothing will in fact reach the middle of the food. The proper frying temperature is dependent upon the thickness and type of food, but commonly it lies between 175 and 190 degrees C (345-375 degrees F).

Just before they are fried, numerous foods receive a coating of flour, crumbs or batter to protect them from the high temperature of the fat. This also seals in their juices, which helps to make a crisp outside coating and a moist and tender center.

A few foods, like crisps, don't need any kind of coating as they stay in the oil for a pretty small amount of time. Chips are also uncoated; they are initially fried at a reasonably low temperature to cook them through, after which they are given a second frying at a higher temperature in order to brown them.

Using a Deep-Fryer

1. Checking out the Temperature

Check the temperature of the oil before using. If the deep-fryer isn't thermostatically controlled, drop a crumb or cube of bread in to the fat and time how long it takes to brown:

• 60 seconds - the oil is approximately 180 degrees C/360 degrees F and suitable for gentle frying


• 40 seconds - the oil is approximately 190 degrees C/ 375 degrees F and moderately hot


• 20 seconds - the oil is about 195 degrees C/385 degrees F and very hot


• 10 seconds - the oil is dangerously hot and needs to be cooled down

You may cool oil down by turning off the heat and frying several slices of bread.

2. Cooking

Always cook in modest amounts; adding too many pieces of food at the same time will lower the temperature of the fat. This may mean that the coating will not form a crispy crust, and the food will shed its juices and soak up fat.

This is especially important when frying frozen food such as chips or fish fingers. Don't make the mistake of using very hot fat to counteract the cooling temperature of the frozen food; a fairly cool fat temperature (180 degrees C/360 degrees F) is required to cook frozen food to make certain that the centre is thawed and cooked before the coating browns.

Drain any cooked foods well, and put on kitchen paper to mop up any unwanted oil. Store any food that is not to be served straight away in a warm oven with the door ajar - covering or enclosing the food will make it soggy.

3. Cleaning the Oil

After the fat has cooled, it should be filtered through muslin or a coffee filter paper to get rid of any food particles. The oil should be changed once it becomes dark, odorous or cloudy.